9/7/09

Stuffed Eggs

Stuffed (or Deviled) eggs are a quintessential Southern treat! Do y'all remember me telling you the other day about everyone needing their own unique dish to carry to community suppers and to share with those in need of a meal. There is one exception I should have noted. Anyone can bring a plate of stuffed eggs. There are never enough of these little gems at any gathering. If you want to quickly endear yourself to your fellow church and community members, bring stuffed eggs!! On the other hand, nothing will draw the wrath of the social committee quicker than the taking of more than one stuffed egg when going through the buffet line! Every good momma below the Mason-Dixon drills this bit of Southern etiquette into her dear children, right along with the saying of Yes, Ma'me and Yes, Sir.

Stuffed eggs can be served as an appetizer, but we mostly serve them with the meal.

I am notorious for forgetting to serve the eggs! I will discover them in fridge while cleaning up after the meal. I literally usually make myself a note to get the eggs out of the fridge. I didn't make the note tonight, and the eggs were forgotten. About the time I discovered them still setting in the fridge, Logan came through and said, "Hey, why didn't we get stuffed eggs with supper?!" I told him I forgot, to eat one, and to not say anything else about it! ;) As he was munching down of one of them, he looked over at me and said, "I just love these things!" Most of us down here do!


Stuffed Eggs


Stuffed Eggs

6 eggs
2 tablespoons mayonnaise (This is approximate - use more or less according to your taste.)
1 tablespoon pickle relish
Paprika for garnish

Place eggs in a pot; cover with water. Bring the water to a full boil; put lid on pot and turn burner off. Allow eggs to sit in hot water for about 15 minutes; remove from water and peel under cold, running water.
Cut eggs in half, lengthwise.
Remove the egg yolks and mash them with a fork in a small mixing bowl.
Mix in the mayonnaise and relish. Spoon mixture into the egg shells and sprinkle with paprika.

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